Saturday, 3 April 2010
About the food:
This dish is a fusion food, and could well be said of Mediterrean origin.
It uses worcestershire sauce, the discovery of which, though controversial, has been credited to England. It was first commercialized in England in 1837. The strong taste of the worcestershire sauce is drawn from a fermented fish sauce called garum, which was a staple of the Greco-Roman cuisine in the the Roman Empire.
At present it's popularity has grown immensely, and it is now used extensively in western, eastern as well as Cantonese cuisines.
I learnt this recipe from a friend of mine, who likes to experiment a lot with foods. This is an extremely easy to cook recipe, and goes very well as a dry snack, specially in a cocktail party.
Ingredients (serves 4)
500 gms skinless & boneless chicken breast
vegetable oil for deep frying
1 big onion, diced
1 tbsp garlic salt/garlic granules
1/2 cup worcestershire sauce
1 pinch of turmeric powder
1 big bell pepper, diced
1/2 tbsp black pepper seeds
black pepper powder to taste
1/2 cup tomato puree
salt to taste
1.Cut the chicken in 3 inch by 1 inch stripes. Marinate it with the worcestershire sauce and garlic salt.Cover it and set it aside for an hour.
2.Heat oil in pan. Add the black pepper seeds and let them crackle.Add the onion and bell pepper. Fry for about 5mins. Add the marinated chicken and keep on cooking over a low flame.Add the turmeric powder and season it with salt and black pepper powder.
3.Toss and turn the chicken in the pan, and when they become golden in colour, add the tomato puree. Mix it well and carry on cooking until the oil separates.
Accompaniment: Best as a starter/ Dry snack served with drinks.